Pour cream cheese mixture into muffin cups. Fill almost all the way to the top.

Bake for 20 minutes or until set. Remove and allow to cool completely.

For the Strawberry sauce: Place Strawberries in a small saucepan, pour sugar and lemon juice on top.

In a small bowl whisk together cornstarch and water until cornstarch is dissolved. Pour over strawberries and stir gently. Heat over medium-high heat until sauce comes to a simmer, stirring frequently and gently.

Reduce heat slightly but make sure the sauce is still simmering. Cook for about 5 minutes or until sauce is thickened, stirring often.